Ricotta Gnocchetti

Make this Tonight - "Not Your Mom's Meatballs & Gnocchi"

Prep Time
Cook Time


  • 2 cups (480 grams) ricotta cheese, strained overnight
  • 1/4 cup (25 grams) Parmigiano Reggiano cheese, finely grated
  • 1 egg
  • 1 tablespoon butter, melted
  • 1-2 cups 00 or AP flour, plus more for dusting
  • Kosher salt, to taste
  • Mortadella Meatballs, recipe follows
  • Carrot top pesto, recipe follows
  • Basil leaves, for garnish
  • Mint leaves, for garnish


  1. To make the gnocchetti, in a large bowl, combine the egg, strained ricotta, ¼ cup Parmigiano cheese, melted butter, and season with salt.
  2. Add ½ of the flour and mix until just combined, the dough should be sticky, but not too wet.
  3. If wet, gradually add more flour in small increments.
  4. Dust the work surface with flour and dump the dough on top.
  5. Dust the surface of the dough with flour to prevent more sticking when rolling.
  6. Break the dough into quarters and roll into thin logs (about ¾ inch).
  7. Cut the logs into smaller pieces (about ½ inch) and roll them into balls to make the mini gnochetti.
  8. To cook, bring a large pot of salted water to a boil.
  9. Add gnocchetti and cook for 2-3 minutes, or until they float to the top.
  10. Add cooked gnocchi with seared mortadella meatballs in the pan used to cook meatballs.
  11. Add a few spoonfuls of carrot top pesto to coat and toss.
  12. Plate and garnish with basil and mint leaves.